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“Slow Cooker Cobbler”
READY IN:
2hrs 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder, salt, cinnamon, and nutmeg. In a small bowl, combine eggs, oil, and milk. Add egg mixture all at once to flour mixture. Stir just until moistened. Set aside.
  2. In a large saucepan, combine blueberries, raspberries, blackberries, 1 cup sugar, the water, and tapioca. Bring to boiling. Pour hot fruit mixture into a 3 1/2- or 4-quart slow cooker. Immediately spoon the batter over fruit mixture.
  3. Cover and cook on high-heat setting for 1 3/4 to 2 hours or until a toothpick inserted into the center of the topper comes out clean.
  4. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered, for 1 hour to cool slightly. To serve, spoon warm cobbler into dessert dishes. If desired, top with ice cream.

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